What are the SFCR Preventive Controls for Human Food?
The Safe Food for Canadians Regulations (SFCR) has came into effect January 15, 2019. The regulations target food businesses, including exporters and importers and focus on the implementation of preventive controls to manage food safety risks. The SFCR are based on the CODEX Alimentarius General Principles of Food Hygiene standard (CAC/RCP 1-1969).
Since January 15, 2019, some Canadian food businesses involved in intra or interprovincial trade, food export or import need to comply with requirements of the Safe Food for Canadians Regulations (SFCR). These requirements relates to licensing, preventive control plans (PCP), preventive controls and traceability. The Canadian Food inspection agency has published timelines for the implementation of the SFCR. The timelines vary based on the business activity and level of trade. They may be accessed here:http://www.inspection.gc.ca/food/timelines/eng/1528199762125/1528199763186
In addition, some businesses listed under “All Other Foods” (this category may include confectionary, snack foods, beverages, oils, dried herbs and spices, nuts and seeds, coffee and tea, processed grain-based foods such as baked goods, cereals and pasta) that earn over $100,000 in sales and/or have 4 employees on payroll will need to comply with specific SFCR requirements. Details can be accessed here: http://www.inspection.gc.ca/food/timelines/all-other-foods/eng/1527610633553/1527610633758
How can Sirocco help with the SFCR and PCP requirements?
Sirocco Consulting will help you successfully develop your PCP to meet CFIA requirements. Karine Lawrence, Master of Food Science, Certified Canadian HACCP Professional (CCHP), has helped the food industry with the development and validation of food safety plans for 20 years. She is also a certified SQF trainer and Lead FSPCA instructor (human food).